Heat 1 tablespoon olive oil in a saute pan over medium heat. Chop the onion and fry with the crushed garlic clove for 2 minutes. Meanwhile, cut the tomatoes into cubes and cook with the onion for 2 more minutes. Add the rice along with 300 ml of boiling water and chicken stock cube, bring to a boil, lower the heat and cook the rice with the lid on the pan for 15 to 20 minutes. Clean the beans and cut off the ends and put in the pan with the rice after 10 minutes.

Then put all the necessary spices for baharat seasoning in your mortar and mix until it's a whole. Cut the chicken into pieces and rub with the baharat seasoning. Heat a small splash of olive oil in another skillet over medium-high heat and fry the chicken pieces for 6 minutes untill golden brown and tender.

Season the rice to taste with salt & pepper and sprinkle over the parsley. Serve alongside the chicken pieces.